Sensory characteristics and antioxidant capacity of red raspberry extract as a preservative in fruity flavoured beverages

Abstract

Sensory evaluation is a critical process in product development and consumer research. It is a fastly growing field due to innovation of novel techniques. The objective of this study was determination of sensory properties of red raspberry extract in fruity flavoured beverages comparison to the synthetic preservatives. For this purpose, an organoleptic stability study on fruity flavoured beverages was conducted storing them at several temperatures (room temperature, 2 +/- 2 A degrees C and 40 A +/- 2 A degrees C) in the dark for 3 months. Sensory quality of beverages was analysed. Difference in pH and data obtained from A degrees Brix measurements during storage was evaluated statistically. Room temperature and 40 A +/- 2 A degrees C were detected to affect sensory characteristics of beverages. Highest variations were observed at 40 A +/- 2 A degrees C. Beverages stored at 2 A +/- 2 A degrees C displayed most acceptable appearance in organoleptic evaluation and insignificant change occured. It was also found that red raspberry extract provided stable sensory effects, color, flavour and taste, in beverages compared to synthetic preservatives at 2 A +/- 2 A degrees C.